What Sean Carroll accomplishes at his tiny outdoor crepe cart is a miracle of well-honed technique and Houston ingenuity. Into his preternaturally crisp, lacy pancakes — so thin they seem to defy physics — he tucks a changing array of ingredients that draw on our subtropical growing seasons and our melting pot of cultures. Fresh mozzarella and basil from his garden might meet a racy pepita vinaigrette; or ripe bananas a pell-mell rush of tart mango puree. Carroll's bonhomie and carnival-barker patter make waiting in line a party — and a singular Houston dining experience.